SOFT GINGERBREAD WITHOUT EGGS

Six cups flour, three cups molasses, one or two cups butter, one table-spoon ful ground ginger, and three tea-spoons sal- eratus dissolved in a cup of milk. Beat it well and bake in a quick oven in square tin pans. One cup of butter is sufficient but the additional cup is a great improvement.

SPONGE GINGERBREAD.— Very Old.

1 cup sour milk, 1 cup Orleans molasses,

•J cup butter, 2 eggs

1 tea-spoon soda, 1 table-spoon ginger.

Flour to make as thick as pound cake.

Put the butter, molasses and ginger together, make them quite warm$ add the milk, flour, eggs and soda, and bake as soon as possible,

GINGER DROPS.— Mrs. Joseph McCarter.

2 eggs, 1 cup sugar,

1 cup molasses, 1 cup butter and lard mixed,

1 cup sour milk, 1 small table-spoon soda,

Flour enough to drop and no more,

GINGER DROP CAKES,

3 eggs, 1 cup lard,

1 cup baking molasses, 1 cup brown sugar.,

I large table-spoon ginger, 1 table-spoon soda dissolved in

5 cups unsifted flour, a cup of boiling water.

Drop table-spoons of this mixture into a slightly-greased dripping-pan, about three inches apart.

GOLDEN CREAM CAKE. — Mim Graves,

Cream one cup sugar and one-fourth cup butter, add half cup sweet milk, the well-beaten whites of three eggs, one and a half cups flour with half a tea-spoon soda and a tea-spoon cream tartar sifted with it; bake in three deep jelly-tins.

GROOM'g CAKE,

10 eggs beaten separately, 1 pound butter,

1 pound white sugar, 1 pound flour,

2 pounds almonds, blanched 1 pound seeded raisins^ and chopped fine. -J pound citron shaved fine. Beat butter to a cream, add sugar gradually, then the weli-

beaten yolks; stir all till very light, and add the chopped almonds : beat the whites stiff and add gently with the flour ; cake a little more flour and sprinkle over the raisins and citron, then put in the cake-pan, first a layer of cake batter, then a layer of raisins and citron, then cake, and so on till ail is used, finishing off with a layer of cake. Bake in a moderate oven two hours.

HARD TIMES CAKE,

\ cup butter, 2 cups sugar,

1 cup sour cream, 3 cups flour.

3 eggs, -J- tea-spoon soda. Bake in layers and spread with jelly.

HARD-MONEY CAKE,

Gold Part—

Yolks of 8 eggs, Scant cup of butter.

2 cups sugar, 4 cups flour,

1 cup sour milk, 1 tea-spoon soda3

1 table-spoon corn starch. Flavor with lemon and vanilla. Silver Part, —

2 cups sugar, I cup butter,

4 cups (scant) flour. 1 cup sour milk.

1 tea-spoon soda, 1 table-spoon corn starch.

Whites of 8 eggs..

Flavor with almond or peach. Put in pan. alternately, one

spoonful of gold and one of silver

HICKORY NUT JUMBLES. — Mrs. Morris,

\ pound butter, \ pound sugar,

\ pound flour, ■ 2 eggs.

1 cup nuts.

Drop off a spoon.

HICKORY NUT JUMBLES— No. 2.— Mary Hartar.

\ pound butter. pound sugar.

\ pound flour, 2 eggs,

1 cup nut kernels. Drop off a spoon,

IMPERIAL CAKE. — Mrs. W. Bennett.

One pound butter and one of sugar beaten to a cream, one pound flour, the grated rind and juice of a lemon, nine eggs, one and a quarter pounds almonds before they are cracked,, half pound citron, half pound raisins: beat the yoUks light- add sugar and butter, then the whites beaten to a stiff froth, and the flour, reserving a part for the fruit, and, lastly, the nuts blanched, cut fine and mixed with fruit and the rest of the flour. This is very delicious, and will keep for months.

IMPERIUM CAKE.— Mrs. Kepler

1 pound butter, 1 pound granulated sugar,

1 pound butter, creamed, 10 eggs beaten separately

1 wineglass brandy or whiskey, 2 pounds raisins seeded,

1 pound citron, 1 tea-spoon baking powder.

IMPERIAL CAKE.— Mrs. M. B. Loicry,

1 pound butter, creamed, 1 pound sugar,

1 pound flour, 3 pounds whole blanched al-

2 pounds seeded raisins, monds, 1 pound citron, 12 eggs, 1 glass brandy,

A little cloves, mustard and cinnamon.

ICE CREAM CAKE. — Mrs. Lambing, Boston,

Make good sponge-cake, bake half an inch thick in jelly- pans, and let them get perfectly cold; take a pint thickest sweet cream, beat until it looks like ice cream, make very- sweet, and flavor with vanilla; blanch and chop a pound of almonds, stir into cream and put very thick between layers. This is the queen of all cakes.

JUMBLES. — Hattie Webb,

1 cup butter, 2 cups sugar,

1 cup sour milk, 5 eggs,

3 tea-spoons baking powder, \ tea-spoon saleratus, Not quite a quart of flour,

Dissolve the saleratus in milk; mix baking powder in flour.

LADY CAKE, — Mrs, Teel

2 cups sugar, 1 cup butter,

3J cups flour, 1 cup sweet milk,

Whites of 6 eggs, 3 tea-spoons baking powder,

LADY CAKE (LOAF),— Mrs. Teel

1 pound flour, 1 pound sugar,

1 ounce butter, Whites of 17 eggs,

3 tea-spoons baking powder, 2 table-spoons milk,

1 tea-spoon bitter almond, ' 2 table-spoons alcohol, 1 tea-spoon rose water.

LADY'S FINGERS, —Mrs. Marsh, Toledo.

One and one-eighth pounds of flour, one of powdered sugar, ten eggs; beat eggs and sugar as light as for sponge-cake; sift in with flour one tea-spoon baking powder and stir slowly, Make a funnel-shaped bag of heavy ticking or strong brown paper; through the hole in the small end push a funnel-shaped tin tube, one-third inch in diameter at small end and provided with a flange at the other to prevent it slipping through; tie the small end of bag firmly around the tube, and you have a funnel-shaped sack with a firm nozzle projecting slightly from the small end. Into this bag pour the batter, over which gather up the bag tightly so that none will run out, press and run the dough out quickly through the tube into a pan lined with brown paper (not buttered), making each about a finger long, and about as thick as a lead pencil, being careful not to get them too wide. Sprinkle with granulated sugar, bake in a quick oven, and, when cool, wet the under side of the paper with a brush, remove and stick the fingers together back to back. The bag, when made of ticking, will be useful in mak- ing macaroons and other small cakes.

LEMON CAKE.— JiVs. M. McFarland.

1 cup butter, 3 cups sugar rubbed to eream;

1 cup sweet milk5 4 cups flour:

5 eggs well beaten separately, 2 tea-spoons baking powder. 1 tea-spoon lemon extract or juice of one lemon. .

LOAF CAKE,— Ji>s, Stration-

Two cups sugar and one of butter beaten to a cream, three eggs, the whites beaten separately, three cups flour with one tea spoon cream tartar stirred in, yolks of the eggs stirred well with the sugar and butter: now add three cups more flour with one tea-spoon cream tartar, one cup sweet milk and the whites of the eggs, and then stir again; add one nutmeg, one pound raisins or currants dredged with flour, one tea- spoon soda dis- solved in four table-spoons of water. This makes two nice loaves, and is excellent.

MARBLE CAKE, — Mrs. D. Gillett.

White Part- ly cups white sugar. \ cup milk,

2 tea-spoons baking powder, Flavor to taste.

Dark Part.— Yolks of 4 e^2f£, ■J- cup butter, 2| cups flour, 1 tea-spoon cinnamon. |- tea-spoon black pepper,

-| cup butter, 2| cups flour, Whites of 4 eggs stiff froth.

beaten to a:

1-J cups brown sugar, 4- cup milk,

2 tea-spoons baking powder, 1 tea-spoon allspice. J a nutmeg,

Stir butter and sugar, add the milk, then the eggs, -and lastly the flour, in which the spices and baking powder have been well mixed; bake one hour/ Of course the white and dark parts are alternated, either- by putting in a spoonful of white, then of dark, or a layer of white and a layer of dark, being careful that the cake may be nicely "marbleizecL"

MARBLE CAKE— No, %

White Part.— Whites of 7 eggs, 1 cup butter,

4 heaping cups sifted flour, Flavor to taste, Dark Part.-— Yolks of 7 eggs, 1 cup butter,

4 heaping cups sifted flour, 1 table-spoon allspice, 1 tea-spoon soda.

Put in pans a spoonful of white part and then a spoonful of dark, and so on. Bake an hour and a quarter,

3 cups white sugar, 1 cup sour milk, 1 tea-spoon soda,

3 cups brown sugar, 1 cup sour milk, 1 table-spoon cinnamon . 1 table-spoon cloves,

MARBLE CAKE—DELICIOUS.

One cup butter rubbed to a cream, three cups white sugar rubbed into butter, four cups flour, three tea-spoons baking powder in flour, whites of eight eggs beaten light, one cup sweet milk. This makes a delicious cake to use for any pur- pose, either layer cake or solid,

Dark Part, — One cup butter and 2 cups brown sugar rubbed together, one cup sour milk, one tea-spoon soda in milk, three eggs,, or the yolks left from the white part, one table-spoon cinnamon, one tea-spoon cloves, half tea-spoon allspice, one nutmeg, a little brandy.